BLOG

The Top Round, also called the Inside Round, is located on the inside portion of the hind leg.

Filipino longganisa is a beloved breakfast sausage that combines sweet, savory, and garlicky flavors. Chef Joe from Outdoor Solutions

Venison Parmesan is a fantastic way to elevate less tender cuts of wild game into a gourmet dish.

Shanks are one of the toughest cuts on any animal, but with the right preparation, they become a tender, flavorful addition to your wild game repertoire.

There’s something incredibly rewarding about turning a lean, less-tender cut of elk into a mouthwatering masterpiece. Chef Albert, in collaboration

Processing your own wild hog is about more than just harvesting meat—it’s a connection to the hunt and a way to honor your harvest.

Muscle identification isn’t just about categorizing parts of the animal—it’s the foundation for choosing the perfect cooking method for each cut. By dividing

Proper field dressing and butchering of an antelope are crucial for ensuring the quality and taste of the meat.

ONe of the most persistent myths in wild game preparations is the idea that soaking meat in water will eliminate its gamey taste.

In this blog post, we’re diving into the process of braising antelope—a lean and gamey meat that benefits immensely from this slow-cooking technique.